Ramen - 'Japanese Cooking: Contemporary & Traditional' by Miyoko
Nishimoto Schinner

3 to 3 1/2 cups vegetable stock
3 cups sliced cabbage
2 tbsp sake
3 tbsp soy sauce
6 oz dried or fresh ramen or chukka-soba noodles (vermicelli)
6 oz vegetarian ‘ground beef' or ‘sausage' or reconstituted textured
vegetable protein
1/2 bunch scallions, chopped
2 tsp sesame oil or 1 tsp chili sesame oil

Bring the vegetable stock to a boil. Add the cabbage, sake and soy
sauce, and simmer for 3-4 minutes. Add the noodles. If you are using
dried noodles, cook for a couple of minutes, then add the fake ‘meat'.
Simmer until the noodles are tender, usually anoher couple of minutes.
If the noodles have soaked up too much liquid, ad a little more broth.
Add the scallions and sesame oil, divide the noodles between two large
donburi (ramen bowls) and serve immediately.